Name: Greek Yogurt Protein Cheesecake with Mixed Berries
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Non-fat Greek Yogurt; 0.5 scoop Vanilla Whey Protein Powder; 1 large Egg White; 2 tbsp Almond Flour; 0.5 cup Mixed Berries; 1 tsp Honey; 1 tsp Vanilla Extract

Greek Yogurt Protein Cheesecake with Mixed Berries

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Greek Yogurt Protein Cheesecake with Mixed Berries

A velvety Greek yogurt cheesecake baked with a hint of vanilla and almond, topped with a warm and jammy mixed berry compote.

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NUTRITION

Protein

42.1g

Fat

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Non-fat Greek Yogurt

0.5 scoop Vanilla Whey Protein Powder

1 large Egg White

2 tbsp Almond Flour

0.5 cup Mixed Berries

1 tsp Honey

1 tsp Vanilla Extract

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PREPARATION

1
Preheat your oven to 325°F (165°C) and lightly grease a 4-inch ramekin or small springform pan.
2
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, egg white, vanilla extract, and almond flour until the batter is completely smooth and lump-free.
3
Pour the cheesecake mixture into the prepared dish and smooth the top with a spatula.
4
Bake for 25 to 30 minutes, or until the edges are firm and slightly golden, but the center still has a very slight jiggle.
5
Remove from the oven and let it cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours to set.
6
While the cheesecake chills, place the mixed berries and honey in a small saucepan over low heat.
7
Simmer the berries for 5-8 minutes, stirring occasionally, until they break down and create a thick, jammy sauce.
8
Once the cheesecake is fully chilled and set, spoon the berry compote over the top and serve.